Artisanal Crackers with Olive Oil and Rosemary – Flour, olive oil, water and rosemary are the backbone of these delicious and incredibly easy to make crispy crackers! You would pay a fortune in a gourmet food store for these. Get your cheeseboard ready…there’s a new cracker in town :).
We love how easy these are and how beautiful they look on a cheese plate!
We first posted this recipe in 2013…I know! Holy cow where have the years gone! Rachel was just kiddo and now she has a kiddo! I was, well not a kiddo, but certainly a wrinkle or two less than now. Not complaining, I like my wrinkles just fine (such a liar).
We used a standing mixer with dough hook to make this gourmet cracker dough but your hands will work just as well.
Such a simple recipe.
After your dough has rested 20 minutes.
Cut your dough into 8 pieces.
Each piece will make 2 big crackers.
You can easily adjust this to smaller or larger crackers by just using more or less dough.
The trick to making crispy Rosemary Crackers is to roll the dough out as thin as possible.
For some reason I do not own, nor have I ever owned, a rolling pin. I use a wine bottle….I used to use Rachels play dough rolling pin and I loved it! It was perfect! But I lost that on the move from Seattle to Palm Springs along with about a dozen other prized possessions. Where does that stuff go? Story for another time….
TIPS for the perfect Rosemary Cracker:
- Baked on a lightly oiled sheet pan, parchment lined or a silpat.
- Roll as thin as you can. You don’t want to see through the dough but make them fairly thin so they crisp up. The durable dough won’t tear.
- Preheat your oven!
- To make cheesey crackers, sprinkle your cheese on the cracker halfway through baking time. Because it takes 12 minutes to cook and the oven is pretty hot, the cheese will burn if left on the entire time (mmmm, how do you think I know that :).
A few more easy appetizer recipes!
Mini Quiche in Wonton Wrappers – these are the first things to go at our parties!
Smoked Salmon Pizza – Easy store bought ingredients, nothing to cook…yay!
Baked Buffalo Cauliflower Bites – hard to tell there veggies
To fancy easy on the cook recipes!
Clink!
Kathi
What do you think about this recipe?Have questions?Comment below!Don’t forget to like us on Facebook, and connect with us on Instagram and  tag your @Laughingspatula recipes with #laughingspatula,while you’re at it…We love to see your pics!ÂÂ
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Artisanal Rosemary Crackers
Easy to make rustic crackers with Rosemary and Olive Oil
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Servings: 16 large crackers
Ingredients
- 1 3/4 cup all purpose white flour
- 2/3 cup water
- 1/4 cup good olive oil
- 1/4 teaspoon kosher salt
- 1 tablespoon chopped fresh rosemary
Instructions
- Preheat oven to 425 degrees and prepare baking sheet by brushing with olive oil or lining with parchment or silpat liner.
- Combine all ingredients in standing mixer with dough hook (or in large bowl and mix with hands). Knead until bread is very smooth. About 5 minutes.
- Form into a ball and cover with a towl. Let rest 20 minutes.
- Roll into a log and cut into 8 even pieces. Cut each piece in half for a total of 16 pieces.
- On a floured board roll each piece out until very thin. Pick up and move to baking sheet.
- Sprinkle with additional salt if desired.Bake for 10-12 minutes or until edges are just brown.
Notes
Store in ziplock type baggies for up to 3 days.
Nutrition
Calories: 80kcal | Carbohydrates: 11g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Sodium: 37mg | Potassium: 15mg | Fiber: 1g | Sugar: 1g | Vitamin A: 4IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg
L says
Hi, the flavor was great but I couldn’t stretch them out to be long and thing, they would just shrink right back to being shorter and thicker. I had some luck but rolling out and leaving it stretched out for 10 minutes and then putting them on the baking sheet, but they still weren’t as thin as the photos. What might have made the dough so elastic that it would snap back? Thanks!
Kathi & Rachel says
Hi L – letting the dough rest is the best remedy for that and not overworking the dough. Hope that helps! Kathi
Jodi p says
Have made these countless times. Perfect’
Helly says
These were great! I added dried basil, pepper, garlic powder and poppy seeds instead of rosemary. I rolled the entire dough ball out and cut into squares. I also brushed olive oil on top, poked holes with a fork and added some flaky salt – they turned out perfectly!
Valerie Russell says
I have made these a half dozen times now. I have found that a 400F oven works better for me, regular flour as compared to bread etc. I am making them again today, but this time with cracked pepper and basil instead of rosemary. I cut the dough in half and roll it directly onto a silpat liner. It makes it really easy to lift onto the cookie sheet. I let it sit a few minutes for the dough to relax and then I score it lightly with a pizza roller. If you cut too deep the crackers will shrink and get thicker. I also prick with a fork to prevent bubbles, though I do like bubbles sometimes. And now that I have just tried them, I have to say that I prefer the rosemary to the basil. They are good though!
Kathi & Rachel says
Great tips! Thanks for sharing…so glad you like the recipe! Kathi
Nicole says
Is there an error with this recipe? I’ve made them twice now, and with that amount of water, it’s a very loose batter, not at all a dough that can be kneaded.
Kathi & Rachel says
Hi Nicole – sorry your having trouble with the recipe. There is no problem with it as you can see by the comments and the 5 star ratings. I would suggest you fluff your flour to lighten it and be sure to use dry measuring cups (not those made for liquid). Hope that helps! Kathi
Chau says
I definitely had to add more flour or just reduced the water a smidge. Ended up working fine. Use liquid measuring cups for water and oil and dry measuring cups for flour and yes, also found that the water was a little too much and made a runny dough. A quick fix though and it’s still fantastic.
Kiki says
I am plannning to make these but I was wondering approximately how long the log you form should be? Im bad at eyeballing how long it would have to be so that when I cut the log into eight peices they are the correct size so that when I roll them, they are the correct size/thickness. Great recipe, I cant wait to try!
Kathi & Rachel says
Hi Kiki – I roll them as thin as possible, about 10 inches in length. Hope you love them! Kathi
Helen says
Fantastic crackers – crispy and tasty. Thanks for a great recipe.
Kathi & Rachel says
Thank you Helen! So glad you liked them! kathi
Ellie Zagaglia says
Hi! Can you make these in advance and if yes how would you store them with them being so long? Thank you!!
Deb says
How long do they store? And how do you store them? Thanks Deb
Kathi & Rachel says
Hi Deb – these will stay fresh tasting for about 3 days. Store them in ziplock type large bags at room temperature.
Lesley says
These turned out lovely! I used Meyer lemon olive oil & flaked maldon sea salt to top. Would love to know how best to store please?
Kathi & Rachel says
So glad you loved them Lesley!
Valerie Russell says
I just made these- they are very tasty. I was rolling larger balls of dough and then either cutting them with a knife or pizza cutter, or snapping them into pieces. I wasn’t too careful about the rolling thickness, so some were cooking faster than others on the sheet. Mine were cooking 8-9 minutes for thinner ones, maybe 12 for the thicker ones.
Cathy says
Oh my goodness these are soo good! Just made them for the first time! Has anyone tried this recipe with spelt or whole wheat flour? If so, how did they turn out? I may just give it a go with half/half. Also how long do these stay good for?
Jan Inwood says
These crackers are so easy to make, and taste delicious. I add grated Parmesan , and black sesame seeds to the mix, brush with olive oil, then sprinkle them with a little chicken salt, or Garlic salt. They are amazing. No more bought crackers for me.
Lizzie says
These are SO good and fun to make too.
Thank you so much!
I don’t suppose you have succeeded with a gluten free version?
Valerio says
Recipe sounds amazing & all the feedback is great! I’m looking for a cracker recipe that is thick enough to use cookie cutters on. I note you stress rolling this recipe very thinly. With that said, do you think coolie cutters would hurt or make no difference with this particular recipe? [I’m looking to make seashell crackers for a theme luncheon]
Grazie!
Kathi & Rachel says
Hi Valerio – boy thats a tough one. I have never used a cookie cutter on these crackers. Only stretch them free form. Sorry I couldnt be more help!
Marie says
Could I substitute whole wheat pastry flour?